Skip to Main Content
 

Global Search Box

 
 
 
 

Files

File List


Thesis Paul Park Final3.pdf (1.84 MB)

ETD Abstract Container

Abstract Header

Efficacy of Clean-in-Place (CIP) Sanitizers on Pseudomonas Biofilms During In-Place Cleaning of Food Contact Surfaces

Park, Paul J
http://rave.ohiolink.edu/etdc/view?acc_num=osu1437744891

Abstract Details

2015, Master of Science, Ohio State University, Food Science and Technology.
Sanitizers are used during Cleaning-In-Place (CIP) processes to ensure inactivation of microorganisms. Biofilms, created by microorganisms adhere to surfaces and are notorious for harboring microorganisms resistant to cleaning agents and sanitizers. The overall objective of this research was to evaluate the novel Generally Recognized As Safe (GRAS) sanitizer ProSan LC and compare its sanitation efficacy to sodium hypochlorite and Sanidate 5.0 (a peracetic acid solution), two frequently used sanitizers in the food industry. The comparisons included quantification of the efficacy of inactivating populations of pseudomonas in biofilms formed on stainless steel coupons. Pseudomonas was grown for 48hrs on 1.27cm2 type-304 stainless steel coupons in 24-well micro plates. To quantify the formation of biofilms on the coupons, a crystal violet assay was performed that stains both extracellular polymeric substances and individual cells which are adhered to the coupon. Sanitizer or normal saline control was applied to a biofilmed coupon prior to staining with crystal violet. To test the efficacy of the sanitizers in inactivating the microbial population in a biofilm, studies were performed on biofilmed coupons using three different concentrations of each sanitizer with varying exposure times (0, 0.5, 5, 10, 15 and 20minutes). After each exposure time, coupons were immersed in neutralizing broth to inactivate each sanitizer. Coupons were then swabbed and plated on tryptic soy agar. The maximum reductions in microbial population were obtained after 20minutes exposure time with the highest concentration of each sanitizer. The results of reductions obtained from recommended concentrations include 3.21 log CFU/ml for 230ppm Sanidate 5.0, a reduction of 3.73 log CFU/ml for 7.8ml//L ProSan LC and a reduction of 2.95 log CFU/ml for 200ppm sodium hypochlorite. A biphasic model for non-linear regression that describes two fraction populations of inactivation was used to fit each set of inactivation data. Biphasic parameters showed that Pseudomonas has a large susceptible population (>99%) that was quickly inactivated by each sanitizer. This was demonstrated by a large initial kinetic rate of inactivation k1. In contrast a small fraction population was highly resistant and resulted in a much smaller k2 rate of inactivation for all sanitizers. Overall, Sanidate had the lowest k1 reflecting a slower rate of inactivation relative to NaOCl and ProSan. On average, the efficacy of ProSan on Pseudomonas biofilms was superior when comparing recommended concentrations. SEM imaging conveyed the visual structure of a Pseudomonas biofilm. In addition, images of biofilms exposed to ProSan shows possible evidence of surface interaction and loosening of the biofilm layer.
Dennis Heldman (Advisor)
Hua Wang (Committee Member)
Bala Balasubrahmaniam (Committee Member)
92 p.
Food Science

Recommended Citations

Citations

  • Park, P. J. (2015). Efficacy of Clean-in-Place (CIP) Sanitizers on Pseudomonas Biofilms During In-Place Cleaning of Food Contact Surfaces [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437744891

    APA Style (7th edition)

  • Park, Paul. Efficacy of Clean-in-Place (CIP) Sanitizers on Pseudomonas Biofilms During In-Place Cleaning of Food Contact Surfaces. 2015. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1437744891.

    MLA Style (8th edition)

  • Park, Paul. "Efficacy of Clean-in-Place (CIP) Sanitizers on Pseudomonas Biofilms During In-Place Cleaning of Food Contact Surfaces." Master's thesis, Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437744891

    Chicago Manual of Style (17th edition)

osu1437744891
2,310
© 2015, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.